Baked French Toast

1 loaf of bread (or 1 1/2 bag of buns)
2 1/2 cups milk
8 eggs
1 tsp. vanilla
1/2 cup sugar

*spray 9x13 pan with cooking spray
*cut bread into cubes
*mix all ingredients and pour over bread
*soak overnight

1/2 cup brown sugar
1/2 cup flour
1 tsp. cinnamon
1 cube butter
1/2 tsp. salt

*pastry blend and sprinkle on in morning
*bake at 350 degrees for 45-60 min.

*Recipe shared by Jodi Jorgensen

Cobbler Dump Cake

2 (16 oz.) cans peach, apple or cherry pie filling
1 (18.25 oz.) package yellow cake mix
1/2 cup butter
1/2 tsp. ground cinnamon or to taste

Preheat oven to 375 degrees. Empty fruit into bottom of 9x13 pan. Cover with dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Cook 45 min.

Cinnamon Toast Crunch Popcorn

12 cups air popped popcorn
1 cup pecans
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup butter
1/4 cup corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
8 oz. almond bark

brown sugar, cinnamon mix well.  Butter brown syrup 30 sec. and stir.  2 min. whisk vanilla and baking soda.

Cheese Scalloped Potatoes

Ingredients

• 1/2 cup chopped onion
• 4 tablespoons butter
• 4 tablespoons flour
• 1 1/2 cups milk
• 2 cups grated Cheddar cheese
• Salt and pepper
• 6 potatoes, peeled and thinly sliced, not rinsed

Directions

Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 1 1/2 cups of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender. *Serves 8

Source: Recipe courtesy of Emeril Lagasse

Caramel Brownies

14 oz. caramels
5 oz. can evaporated milk
1 pkg. Betty Crocker Super Moist German Chocolate Cake mix
1/2 cup margarine or butter
6 oz. pkg. chocolate chips
1/3 cup flour

Heat oven to 350 degrees heat Caramels and1/4 cup milk in the microwave until carmels are melted and mixture is smooth  Keep mixture warm.

Mix cake mix  in melted butter with flour and remaining milk. Spread half of dough on increased 9x13 pan. Bake nine min. And remove from oven. Sprinkle chocolate chips over baked layer. Drizzle caramel over chocolate chips. Drop by teaspoonfuls of brownie mix onto caramel layer. Bake 20 min. Or until cake portion is slightly dry to the touch. Loosen sides from pan while warm.

Source Kim Roth

Veggie Muffins

Yields appx 20-24 muffins

INGREDIENTS:
2 Cups All-purpose Flour
3/4 tsp baking soda
1/2 tsp salt

1 cup sugar
1/4 cup (1/2 of a stick) softened butter
2 eggs

1/4 cup Prune or Apple juice
1 1/2 cups chopped broccoli (frozen or fresh)

1 to 1 1/2 cups smashed bananas (about 3 bananas)
1/2 cup grated carrots
1/4 cup yogurt (vanilla, plain, strawberry, whatever flavor)
1/2 tsp vanilla

Start by mixing your dry ingredients (flour, baking soda, and salt) in a small bowl. Set aside.

Mix the sugar, butter, and eggs in a separate bowl or mixer. Beat for a couple minutes till everything is combined.

Next, prepare your veggies. Grate the carrots, smash up the bananas, and prepare your broccoli puree.

This is my favorite part of the recipe. You need about 1/2 cup of puree when done, which takes about 1 1/2 cups of broccoli–frozen/thawed or fresh/steamed–and 1/4 cup of juice. I used prune juice but apple or grape works too.

Combine the broccoli cuts and prune juice in the food processor and pulse till finely mixed. If you don’t have a food processor, use a blender or try to finely chop it up (but the chunks will be more visible to your kiddos).

And you should end up with this. Um, looks appetizing.  Okay, throw the broccoli puree, carrots, bananas, yogurt, and vanilla into the butter mixture and beat for a minute. Finally, add the dry ingredients and mix just until combined and wet.  I know it looks like broccoli soup, but give the batter a taste. It’s yummy!

Scoop the mixture into a prepared muffin pan (you can also use cupcake liners if you want them to feel like “cupcakes”. That word always makes my kids excited about food).

Source: http://www.danamadeit.com

Mexican Rice

Ingredients:
2 ripe tomatoes, cored and quartered
1 medium white onion, peeled, trimmed and quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced or pressed through a garlic press
3 medium jalapenos, ribbed, seeded and minced
2 cups low-sodium chicken broth
1 tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced fresh cilantro (optional)
1 lime, cut into wedges for serving

Directions:
Preheat the oven to 350 degrees F and move a rack to the middle position.  Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.  Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).   

Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes.  Shake rice vigorously in strainer to remove all excess water.

Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes.  Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes.  Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.  Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil.  Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro (if desired) and serve with lime wedges.  

Source: adapted from Dinner and Dessert, originally from Cook’s Illustrated, September 2004